Description
Vegan egg alternative for omelettes, scrambles and baked recipes.
Enjoy scrambled eggs, omelettes, quiches, omelettes and other egg dishes with this delicious egg-free alternative made entirely from plant-based ingredients. Simply blend vEGGS with water, pour into a heated pan and enjoy for breakfast! Also use vEGGS as a binding agent in recipes such as pancakes, cakes or pizza dough. VEGGs are an allergen-free product for all your cooking needs. They keep comfortably in your pantry for months.
All natural ingredients
– 1 pack = 15 vegan eggs
– Excellent for: scrambles, omelettes, quiches, Spanish tortilla, tamagoyaki
– Also works great as a binder in batters, crusts, batters and breading
– Vegan, egg-free, dairy-free, cruelty-free
– Free of: animal and artificial ingredients, GMOs, gluten and other allergens
– Long-life, sustainable formula
100% NATURAL INGREDIENTS:
pea flour, pea protein concentrate, chickpea flour, vegetable fibres, yeast extract, Himalayan black salt, natural thickeners: guar gum, xanthan gum, natural colouring: plant carotenoids, natural flavouring
INSTRUCTIONS:
Use the same number of vEGGs in your recipe as you would use with chicken eggs.
TO PREPARE 1 VEGG:
Whisk until well blended 12 g vEGG powder (22 ml), 2 ½ tbsp water (37 ml / 37 g) and ½ tsp oil (2.5 ml). Use as an egg.
SCRAMBLED VEGETABLES:
Prepare the egg mixture with the desired number of eggs. Pour the mixture onto a non-stick pan, preheated and greased with oil. Cook for about 5 minutes, stirring gently, folding and separating. Stir only sporadically.
OMELETTE, QUICHE and the like:
The addition of milk or cream is not recommended: it may make the egg dish too soft.
Net weight: 180 g
Equivalent to 15 eggs
